7 Injection Recipes for the Ultimate Roast Turkey (2024)

FAQs

How much injector do I need for a turkey? ›

If you are using a needle injector you may have to use a coffee or spice grinder to make sure all dry herbs are small enough to fit through the needle and insert it into the breasts and thighs of the turkey. Inject each thigh and each side of the breast with 1/2 an ounce of marinade for every 5 lbs. of turkey.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as one hour in advance. I've found that the flavor is more intense if you allow it to set overnight in the fridge.

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

If you choose to wait before cooking your injected turkey, store it in the fridge but do not wait longer than 36 hours before cooking.

Well, think of brining as your insurance. If you're concerned your turkey might be dry, brining will keep it juicy and moist, even if you overcook it a bit. BUT– you won't overcook it due to Secret #3. During brining, the turkey absorbs extra moisture that keeps it moist during and after cooking.

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

It's an enzyme that will break down the meat, tenderizing it and absorbing the flavor at the same time. Injecting solves the problems of a marinade or brine not getting deep into the meat in a timely fashion.

We have fried a lot of turkeys (80 once between thanks Giving and Christmas, don't recommend that). Brinning and injecting won't cause any problems, just have the bird as dry as you can when you are going to submerge it, much less spitting of hot oil that way.

Can you put butter on a turkey before deep frying? ›

This time around I opted to use a butter/herb mixture under the skin like in this Mouth-Watering Herb Roasted Turkey Recipe. Then sprinkle kosher salt all over the turkey skin.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

When sizing your injector for gasoline a very simple rule of thumb to follow is: 1cc/min flow for each horsepower. So, if you want to make 1000 crank horsepower on 93 octane gasoline, using a fuel pressure of 43psi you need a 1000cc injector. This rule of thumb can be used for ethanol based fuels like e85.

Many injector cleaners call for an ounce of product per gallon of gas. Be sure to read the label before using.

The simple formula is horsepower times BSFC – or 500 horsepower x 0.5 = 250 lbs/hr of fuel. This is the amount of fuel we need to supply to the engine to achieve 500 hp. If we divide that volume by eight injectors (for a V8 engine), this comes to 31.25 lbs/hr necessary to feed the engine.